| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 3 to 4 servings |
Ingredients
- 1 1/2 cups minced red bell pepper Salt and pepper to taste
- 1 cup minced fennel or celery 3 tablespoons minced fresh basil
- 3 cups diced plum tomatoes or or parsley
- drained canned plum tomatoes 12 ounces cheese filled ravioli
- 3 cloves garlic, minced Freshly grated Parmesan cheese to taste
- 1/2 teaspoon each dried basil and thyme
- 4 tablespoons olive oil 1 small can (10 1/2 ounces)
- 1 cup minced red onion cannellini beans, drained
Instructions
- In a large skillet set over moderately low heat, heat the oil until it is hot. Add the onion, red pepper and fennel and cook the vegetables, covered, stirring occasionally, for 5 minutes. Add the tomatoes, garlic, herbs, cannellini beans, salt and pepper to taste and simmer the mixture, covered, stirring occasionally, for 5 minutes more. Stir in the basil or parsley.
- Meanwhile, cook the ravioli in boiling salted water until al dente. Drain and transfer to a serving dish. Top with sauce. Serve with freshly grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 858 |
| Total Fat | 75 g |
| Saturated Fat | 10 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 10 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 37 mg |
Reviews
Great tasting. Easy to do.